Add a kick to this treat by adding ¼ cup of slightly reduced rum to 1 cup of maple syrup.
Serves 12
25 minutes
Ingredients
- 12 brioche buns, halved
- 2 tbs coconut oil
- Maple syrup, to serve
- 8 eggs
- ¼ cup sugar
- 2 cups coconut milk
- 400g can of coconut cream, chilled in the fridge overnight
- 3 green kiwifruit, peeled, chopped
- 2 mangoes, peeled, chopped
- ½ pineapple, peeled, cored and chopped
Method
1
Mix the eggs, sugar and coconut milk in a wide bowl. Add the brioche buns to the mixture, pressing lightly, making sure that every piece is coated. Leave to sit for 5 mins to soak.
2
Meanwhile, carefully scoop the layer of solidified coconut cream from the chilled can. Whip the coconut cream with a whisk or electric beaters until thick and fluffy. Keep the whipped cream in the fridge until the French toast is cooked. You will not need the remaining liquid for this recipe.
3
Heat half the coconut oil in a large frypan over medium heat until melted. Fry the halved brioche for 2–3 mins on each side, or until golden. Remove from the pan and repeat with remaining brioche.
4
Spread the french toast with the whipped coconut cream. Top with kiwi, mango and pineapple. Drizzle over maple syrup to serve.
